1. Preheat oven to 325°F. Crush the shortbread in a food processor until you get 2 cups. Put the crumbs in a large bowl and add the melted butter and stir until everything is combined.

Spray a 9 inch springform pan with cooking spray. Press the shortbread crumb mixture onto the bottom of the pan evenly.

In a large bowl combine cream cheese, sugar and vanilla with a hand mixer. Add eggs and mix again until combined. Pour the cream cheese mixture onto the crust in the pan.

Bake for 55 minutes or until the middle is slightly jiggling.

Let cool and then set in the refrigerator for 4 hours.

Pour the caramel all over top of the cake using a spoon to spread out. Dice the Twix bars up to your liking. Sprinkle the Twix all over the top and then drizzle the chocolate.

Run a knife around the edge of the cake before opening the pan. Cut and enjoy!